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Melt-In-Your-Mouth Coconut Watermelon Ice Cream To Scoop This Summer

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Mmmm, we just can't get over this creamy, coconutty watermelon ice cream recipe. It's an easy and healthy recipe, made with only five ingredients (zero added sugar!) and no churning required. Satisfy your craving for a sweet dessert with this irresistible combo of watermelon, coconut and strawberries. Oh, and don't forget to top your scoops with a generous sprinkle of chopped pistachios. Whip up my Desi~licious vegan ice cream below!
Prep Time20 mins
Freeze Time4 hrs
Course: Dessert, Snack
Servings: 4 people
two small bowls with scoops of pink ice cream topped with nuts - perspective shot


  • 5 cups watermelon cut into small chunks for freezing
  • 1 cup strawberries frozen
  • 1 cup coconut milk cream part only, not water
  • 4 Medjool dates pitted
  • ¼ cup pistachios roughly chopped


  • Cut half a small watermelon into small cubes and freeze overnight (5 cups).
  • Refrigerate the can of coconut milk overnight. The coconut cream will separate from the coconut water and collect at the top of the can, making it easy to remove.
  • In a large high-speed blender, add frozen watermelon, frozen strawberries, dates and coconut cream. Blitz with the help of your blender's tamper to create a soft ice cream consistency.
  • Transfer into a shallow container, sprinkle with pistachios and freeze for 4 hours.
  • Just before serving, remove from the freezer and let it sit for 10-15 minutes before breaking into chunks. It should break easily. Transfer the chunks into the blender and blitz (with the help of your tamper) to create a luscious creamy consistency. Don't blitz for too long otherwise; it will be too soft. Serve immediately and enjoy!


  • Make sure you use a ripe watermelon - it makes all the difference.
  • Remove any large watermelon seeds before freezing your watermelon chunks.
  • Make sure you use a trusted high-speed blender. The amount of frozen fruits could take a toll on a regular blender and risk damage.
  • Use your blender's tamper to push the fruits gently towards the blades and encourage blending. The fruits will not blend without the tamper.
  • Make sure the watermelon is cut into small chunks because large frozen chunks will be harder to blitz.
  • Don't forget to refrigerate the coconut milk overnight. This will help to separate the thick coconut cream from the coconut water in the can. We only want to use the cream part for this recipe.
  • You can adjust the sweetness by increasing or decreasing the number of dates.
  • Use a shallow container to freeze the ice cream; that way, it freezes faster, and it is easier to break into chunks for when you blitz the second time.
Nutrition Facts
Melt-In-Your-Mouth Coconut Watermelon Ice Cream To Scoop This Summer
Amount Per Serving
Calories 290 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 11g55%
Sodium 10mg0%
Potassium 638mg18%
Carbohydrates 39g13%
Fiber 4g16%
Sugar 30g33%
Protein 5g10%
Vitamin A 1149IU23%
Vitamin C 38mg46%
Calcium 53mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.